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- 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 1 medium yellow onion, diced - 3 garlic cloves, minced - 1 can (14 oz) diced tomatoes, with juices - 1 cup heavy cream - 1 teaspoon dried oregano - 1 cup fresh basil leaves, chopped - 1/2 cup grated Parmesan cheese - Salt and pepper to taste These ingredients come together to create a rich and creamy dish. The chicken thighs are juicy and flavorful. The olive oil adds a nice touch when you sear the meat. Diced onions and garlic add depth to the sauce. The canned tomatoes bring a sweet and tangy flavor. Heavy cream makes it all smooth and rich. Dried oregano adds an earthy touch, while fresh basil gives a bright finish. Parmesan cheese adds a salty kick, making this a well-rounded meal. - Fresh basil leaves for garnish - Suggestions for side dishes (e.g., garlic bread) Garnishing with fresh basil brightens the dish. It adds color and enhances the aroma. Pairing with garlic bread lets you enjoy the creamy sauce to its fullest. This meal not only looks great but tastes amazing too. 1. Preheat your oven to 375°F (190°C). This will get the heat ready for baking. 2. Season the chicken thighs well with salt and pepper on both sides. This adds flavor to the meat. 1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin side down. Sear them for about 5-7 minutes. This gives the skin a nice golden color. Flip the thighs and cook for another 3-4 minutes. Remove the chicken and set it aside. 2. In the same skillet, add 1 diced medium yellow onion. Sauté it for about 3-4 minutes until it softens. Then, add 3 minced garlic cloves and cook for another minute. This will make your kitchen smell amazing! 3. Stir in a 14 oz can of diced tomatoes, including their juices. Season with 1 teaspoon of dried oregano. Let it simmer for 2-3 minutes. This helps blend the flavors. 4. Lower the heat and pour in 1 cup of heavy cream. Stir until it's mixed well. Gradually add 1 cup of chopped fresh basil and 1/2 cup of grated Parmesan cheese. Keep stirring until the cheese melts into the sauce. 1. Return the seared chicken thighs to the skillet, skin side up. Spoon some sauce over each thigh. 2. Transfer the skillet to your preheated oven. Bake for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). 3. Once baked, remove from the oven and let it rest for a few minutes before serving. This helps the juices stay in the chicken. To make this dish great, you need to season well. Use enough salt and pepper on the chicken. This helps to enhance the flavor. I suggest adding some salt and pepper after the chicken is cooked too. This step brings out the taste. For a perfect sear on the chicken, heat the olive oil before adding the thighs. Wait until the oil shimmers. This means it is hot enough. Place the chicken skin side down. Let it cook undisturbed for 5-7 minutes. This lets the skin get crispy and golden. Flip the chicken and cook for a few more minutes before taking it out. If you are new to cooking, don’t worry. Start by following the steps closely. Measure ingredients ahead of time. This makes the process easier. Use a meat thermometer to check the chicken. It should reach 165°F. This ensures the chicken is safe to eat. For those with more experience, try adding your twist. You can use fresh herbs instead of dried ones. You could also add a splash of white wine to the sauce for more depth. Experiment with flavors to make it your own. Presentation matters! Serve the chicken on a nice platter. Spoon the creamy sauce over the thighs. Then, garnish with fresh basil leaves. This adds color and makes it look fancy. Pair the dish with sides like garlic bread or a fresh salad. A crisp white wine goes well too. This keeps the meal light and refreshing. Enjoy creating a beautiful plate! {{image_2}} You can change the protein in this dish. Chicken breasts work well too. Shrimp is another great option for a lighter meal. For a dairy-free version, use coconut cream instead of heavy cream. You can also try low-fat yogurt for a tangy twist. If you love heat, add red pepper flakes to your sauce. This gives the dish a nice kick. You can also mix in thyme or parsley for more flavor. Fresh herbs add brightness and depth to the dish. Experiment with what you have on hand for a unique taste. Want a vegan or vegetarian dish? Use chickpeas or tofu instead of chicken. For cooking convenience, try using a slow cooker or an instant pot. Both methods save time and still create a delicious meal. Adjust cooking times based on your appliance. To keep your creamy tomato basil chicken thighs fresh, follow these steps: - Cool the dish to room temperature before storing. - Use airtight containers to avoid moisture loss. - Store in the fridge for up to four days. If you want to save some for later, here’s how to freeze them: - Place cooled chicken in freezer-safe bags or containers. - Remove as much air as possible before sealing. - Freeze for up to three months. When it's time to eat: - Thaw overnight in the fridge. - Reheat in the oven at 350°F (175°C) until hot. In the fridge, your leftovers stay good for about four days. Watch for these signs of spoilage: - Unpleasant odor or strange texture. - Mold or discoloration on the chicken or sauce. When in doubt, throw it out! How do I know when chicken thighs are cooked? You can check if chicken thighs are cooked by using a meat thermometer. The safe internal temperature is 165°F (74°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. Can I use boneless chicken thighs for this recipe? Yes, you can use boneless chicken thighs. They will cook faster, so check for doneness at about 20 minutes in the oven. Adjust the cooking time to ensure they stay juicy. Can I use fresh tomatoes instead of canned? Absolutely! Fresh tomatoes can work great. Use about 4-5 medium ripe tomatoes. Dice them and keep the juices for flavor. What can I substitute for heavy cream? If you need a substitute for heavy cream, you can use half-and-half or full-fat coconut milk. For a lighter option, mix milk with a bit of butter to get a similar richness. How do I make this recipe gluten-free? This recipe is already gluten-free! Just make sure the canned tomatoes and any other products you use are labeled gluten-free. Can I prepare this dish ahead of time? Yes, you can prepare this dish ahead of time. Cook the chicken and sauce, then store them in the fridge. Reheat before serving, and the flavors will meld even more! This recipe for creamy tomato basil chicken thighs captures comfort and flavor. We explored the main ingredients and detailed steps for cooking and baking. With tips for cooks at any level, you can perfect your dish. Our section on variations ensures you can customize based on your taste. Remember, cooking should be fun and flexible. Enjoy trying out these ideas, and make the recipe your own! Happy cooking!

Creamy Tomato Basil Chicken Thighs

Indulge in a delicious meal with creamy tomato basil chicken thighs that are sure to impress! This simple recipe combines tender chicken thighs with savory tomatoes, fresh basil, and a rich creamy sauce. Perfect for a cozy dinner night, it's easy to make and absolutely delightful. Ready to elevate your dinner game? Click through to discover the full recipe and impress your guests tonight!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

Salt and pepper to taste

2 tablespoons olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 can (14 oz) diced tomatoes, with juices

1 cup heavy cream

1 teaspoon dried oregano

1 cup fresh basil leaves, chopped

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Season the chicken thighs generously with salt and pepper on both sides.

      In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear for about 5-7 minutes until the skin is golden brown. Flip the thighs and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

        In the same skillet, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

          Stir in the diced tomatoes (with their juices) and season with oregano. Let the mixture simmer for 2-3 minutes.

            Reduce the heat to low and pour in the heavy cream, stirring until combined. Gradually mix in the chopped basil and Parmesan cheese, allowing the cheese to melt into the sauce.

              Return the seared chicken thighs to the skillet, skin side up, spooning some of the sauce over each thigh.

                Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).

                  Once done, remove from the oven and let it rest for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken thighs on a platter with the creamy sauce spooned over them, garnished with fresh basil leaves for an elegant touch. Pair with a side of garlic bread to soak up the delicious sauce!